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Madras Oven Roasted chicken drumsticks

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These are Low carb chicken drumsticks, which are juicy, and have incredibly flavorful charred spots.

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CHICKEN

I usually remove the chicken skin and create deep gashes in the meat before marinating for this and that way the masala’s goes nicely inside.  I usually marinate my chicken for an hour up to overnight.

MASALA

I have seen people use food coloring to get Indian style orange hue drumsticks like tandoori however I don’t like using coloring in my recipes much so used only powdered kashmiri red chillies. You can use this masala to replace the chicken with your favorite meat or veggies like cauliflower, yam or eggplant.

OTHER FAVORITE CHICKEN RECIPES

Madras chicken curry in 30 minutes

Chicken 65

Chicken Dum biryani restaurant style

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Madras Oven Roasted chicken drumsticks
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • To Blend:
  • ½ cup of plain yogurt (try to use 2% fat at least)
  • 5 cloves of garlic chopped
  • 2 inch of ginger
  • 2 tbsp of kashmiri chilli powder
  • 1 tbsp of lemon juice
  • 1 tsp of pepper
  • 1 tsp of curry leaves
  • 1 tsp of fennel seeds
  • 1 tsp of garam masala
  • 1 tbsp of coriander leaves
  • 1 tsp of cumin seeds
  • 1 tbsp of kosher salt
  • Other:
  • 12 chicken drumsticks
  • 3 tbsp of oil
  • Garnish:
  • Lemon slices and coriander lesaves
Instructions
  1. Blend the ingredients under ‘to blend’.
  2. Whisk together all ingredients except for chicken in a large bowl. Add chicken and rub the marinade all over to coat. Cover at room temperature and set aside from 1 to 12 hours.
  3. Preheat oven to 375ºF. Oil a wire cooling rack and place on top of baking sheet.
  4. Bake: Arrange chicken on rack and bake for about 40 minutes, or until juices run clear. Turn on broiler and broil until charred in spots. At this step watch it closely.
  5. Garnish with coriander leaves, Serve it hot ☺
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Chicken Kheema Baked Cutlets

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chickencutlets-3Soft, spicy, flavorful baked little treats for appetizers packed full of goodness! Perfect protein snack! I am sure this is one of the finger foods that are finger licking good.

How to Store: You can very well stored these cutlets in the freezer and enjoy it later. You can freeze the chicken mixture before making as a patty or freeze the patty in ziplock bag. You can thaw the patty or chicken mixtures when needed and bake/shallow fry them. Try not refreezing after thawing. If you think you have a big batch stored, try to store them in small batches.

I am cooking a chicken dish after a long time and this time I made this specially for my office. Made a big batch and took it to work. It was a super hit! Yay!. I wanted to prepare something nice to work but wasn’t sure what to take. Initially planned for some curries and bread. Then one of my besties said ☺ chicken kebabs or cutlets. I was like..Thatsit ☺ I made this to bring to work. I have made mushroom cutlets and lamb shami kebabs before but this is the first time to make chicken kheema cutlets.
I personally feel this is a perfect snack to munch for protein intake. It is quick to make and provide perfect balance of every taste.

Favorite Chicken Recipes: Madras chicken curry in 30 minutes, coconut butter chicken roast, chicken 65, chicken biryani

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Chicken Kheema Baked Cutlets
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • • Minced chicken – 400 gm
  • • Crushed Cumin seeds – 1 tsp
  • • Red Onions – 1, medium, finely chopped
  • • Ginger garlic paste – 1 tbsp
  • • Green chillies – 3, finely chopped
  • • Coriander leaves – ¾ cup, finely chopped
  • • Mint leaves – ½ cup, finely chopped
  • • Kashmiri chilli powder – 1 tsp
  • • Crushed fennel seeds powder – ½ tsp
  • • Black pepper powder – ½ tsp
  • • Lime juice – 1 tsp
  • • Garam Masala – 1 tsp
  • • Rice flour/breadcrumbs – 2 tbsp
  • • Salt - 1- 2 tbsp
  • • Oil – 1 tbsp

    To garnish:
  • • Red onions – sliced
  • • Lime – cubes
Instructions
  1. • Take a bowl, add all the ingredients and mix well. Place it in the refrigerator for 30 minutes – 4 hours.

  2. • Preheat the oven to 400F
  3. • Take the mixed chicken mixture and make it to flat round shaped small balls (patties). Place in your hands; now press it gently to flatten it to round thick cutlets. You can make it to any shape you fancy.

  4. • Take a baking pan, wrap with aluminium foil, grease it with some oil and place the flat small balls.
  5. • Keep it on the oven for 15 minutes. Then take it out, turn and keep it in the oven again for 15 minutes. Cook until golden brown on both sides.
  6. (or)
  7. Pan fry: Heat a large non-stick frying pan on medium high with some olive oil. Or you can use non-stick griller for this recipe. Once the oil is hot, scoop two tablespoons of batter and drop it into the pan, then flatten it with a spatula or spoon. Don’t leave it thick; the inside will then remain uncooked. Cook until golden brown on both sides. It took 2-3 minutes for me per side. Remove and drain on paper towels. Repeat same steps with the additional batter.
  8. • Serve hot with tomato ketchup or yogurt mint dip and thinly sliced onion rings and lemon slices.
Notes
1. If you think you cannot hold them together, just add 1-2 tbsp of rice flour to the mixture.
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